A call for proactive restaurant wine management. https://randycaparoso.substack.com/p/regenerative-wine-lists-results-that
#sommjournal #sommelier #hospitalitymanagement #winelist
#restaurantwine

Bottom Line column in the current SOMM Journal, dispensing advice on utilizing selection and pricing to steer guests towards ideal wine and food experiences, hence promoting your restaurant and wine program.
#sommjournal #wineandfood #wineandfoodpairings #restaurantwine #hospitalitymanagement #hospitalityindustry #foodandbeverage #FoodAndBeverageIndustry #sommelier #winelist

Today’s excerpt from Culinary Approach to Wine In Restaurants (re https://randycaparoso.substack.com/p/analysis-of-a-roys-style-wine-list) is part 1 of a case study on Roy’s wine lists, circa 1999-2001, spelling out exactly why this program ran contrary to standard industry practices at the time, and still very much today.
#restaurantwine #restauranthospitality #foodandbeverageindustry #foodandbeveragemanagement #wineandfoodpairing #sommelier #sommjournal

"Volcanic" terroirs are all the rage. Question is, does this result in terroir-related sensory qualities? Re my 6-page cover story on "tectonic terroir" in the current SOMM Journal, focused on Brassfield estate, a near-monopole in High Valley, Lake County, CA. Re https://authory.com/RandyCaparoso/Tectonic-Terroir-a63a3c32fc1274b94b6d176247e0a07f3
#lakecountywine #brassfieldwine #sommjournal #volcanicwines

In the latest SOMM Journal, my Bottom Line column on "The Mighty Minority," and why playing the percentages by cultivating all demographics and tastes is the key to surviving 2025. #sommjournal #restaurantwine #sommelierbusiness #foodandbeverageindustry #hospitalityindustry

In the current SOMM Journal, my Bottom Line column on what it takes to be a working sommelier today. #sommelier #sommjournal

Today’s Substack chapter from my upcoming book, Culinary Approach to Wine In Restaurants (https://randycaparoso.substack.com/p/can-narrowly-focused-wine-lists-win) has one message: A wine list does NOT have to be huge and all-encompassing to bring highest prestige and success to a restaurant. #winelist #sommjournal #sommelier #sommelierlife #hospitality #HospitalityManagement #foodandbeverageindustry

Today’s chapter from Culinary Approach to Wine In Restaurants is about wine markups. Re https://open.substack.com/pub/randycaparoso/p/managing-restaurant-wine-markups?r=3rhbom&utm_medium=ios
#winelist #HospitalityManagement #foodandbeverageindustry #FoodAndBeverageManagement #sommelier #sommjournal #restaurantmarkups

Today on https://open.substack.com/pub/randycaparoso/p/six-universal-rules-of-thumb?r=3rhbom&utm_medium=ios: From the chapter "Nuts and bolts" in my upcoming book on Restaurant Wine Management...
#restaurantlife #restaurantwine #sommelierlife #sommjournal #winelist #hospitalityindustry #hospitalitymanagementanagement #sommelierbusiness #sommelierdreams #winelist #foodandbeverage #foodandbeverageindustry

My latest Substack entry: In my years in hospitality I have found that wine and food matching is as much a science as instinctive or personal because it can be systematic and verifiable. Re a deep dive... https://open.substack.com/pub/randycaparoso/p/the-scienceand-basic-principlesof?r=3rhbom&utm_medium=ios
#restaurantlife #restaurantwine #sommelierlife #sommjournal #winelist #hospitalityindustry #HospitalityManagement #sommelierbusiness #sommelierdreams #winelist #foodandbeverage

"Welcome to 2024, it's time to go to work" is how I end the Bottom Line column in the latest SOMM Journal, addressing restaurant wine management under the twin economic threats of recession and inflation. #sommelier #sommjournal #sommelierlife #sommelierselection #SommelierExperience #restaurantwine